Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Singapore Chicken Noodles
Total time: 35 minutes
10.0 grams of fibre per serving
Large pan, Measuring cups, Measuring spoons
Soak the dried Shitake mushrooms in hot water for 1 hour or until softened. Slice them.
Soak the mung bean noodles in tap water for 30 minutes to soften the noodles.
Boil the chicken breast cubes.
Heat canola oil in a large pan on medium heat. Add garlic, ginger, curry powder, spring onions and crushed red chili flakes and stir fry until fragrant.
Add carrots, water chestnuts and Shiitake mushrooms. Continue to stir fry.
Mix in the mung bean noodles. Add shoyu sauce and oyster.
NUTRITION INFORMATION (PER SERVING)